When I was growing up my parents always had at least 1, if
not 2, gardens going in the back yard. Throughout the summer we feasted on tomatoes,
cucumbers, peppers, zucchini and various other fresh veggies.

Every once in a while we would get a monster sized zucchini and
my mom would end up stuffing it with a meat and rice mixture. Sometimes it would
have a tomato sauce on top and other times it would not. I don’t think she had
a recipe for it, although I never thought to ask.

This year we ended up with an arm-sized zucchini in our garden, so I thought I
would try my hand at stuffing it myself. It came out pretty good.

The kids only ate the meat out of the middle, but I ate it for lunch for the
next 3 days.

I can’t stress enough to take time to make your own stock! It tastes better and saves you money.
One of my favorites is Turkey stock. Sometimes I’ll buy a full bird and make various recipes from the meat and then use the carcass to make stock for the rest of the year. (We’ll probably not that long. But the stock will last a few months.)
If you don’t want to buy a full bird, you can make it from just the drum sticks and you can get them pretty cheap at the butcher. (I paid about $3 for these beauties.)